4medium-sized russet potatoes, unpeeled and cut into ½-inch thick fries(945 g)
Roasted Beet Ketchup (for serving)(recipe in Notes)
Instructions
Preheat your oven to 400°F (205°C). Line baking sheets with parchment paper or silicone baking mats.
In a small bowl, whisk together the nutritional yeast, garlic powder, onion powder, salt, oregano, rosemary, smoked paprika, and black pepper. Set aside for now.
Place the cut potatoes into a separate mixing bowl and pour the vegetable broth over top. Toss the potatoes with the broth to coat.
Sprinkle the spice mixture from the small bowl over the potatoes, then toss until they are evenly coated.
Transfer the potatoes to your baking sheets and spread them out in a single layer. Bake for 20 minutes, then flip the pieces over and bake for an additional 10 minutes, or until they are golden brown and crispy.
Notes
Check out our Roasted Beet Ketchup, a fun tomato-free twist on traditional ketchup.